Nawabi Murgh

Ingredients:

Chicken 1 Kg
Onion 1 Large
Yogurt 1 Pao
Raw Papaya Paste 1½ Tablespoon
Whole Coriander Seeds 1 Teaspoon
Whole Cumin Seeds 1 Teaspoon
Whole Red Chilli 8-10
Almonds 8-10
Roasted Chickpeas 3 Tablespoon
Grated Coconut 1 Tablespoon
Ginger Garlic Paste 1 Tablespoon
All Spice Powder ½ Teaspoon
Oil ½ Cup
Salt to taste

Method:

• Cut onion into slices and fry till it becomes golden brown. Drain and keep aside.

• Dry roast whole coriander seeds, whole cumin seeds and whole red chilli. Now grind this roasted masala with almonds, roasted chickpeas and grated coconut.

• Now in chicken add fried onion, roasted and grinded masala, yogurt, raw papaya paste, ginger garlic paste, all spices powder and salt to taste.

• Marinate chicken for at least 3 hours or more. 

• In a pot, heat oil, add this marinated chicken. 

• Cover and let it cook on low flame till the oil appears and chicken gets tender.

• Give smoke of a coal. (Optional)

• Garnish with Julienne cut ginger.

• Serve with parathas and enjoy with your loved ones.

Pyazi Qeema

Ingredients:

Mince ½ Kg

Onion 4 Large
Tomatoes 2 (Grinded)
Yogurt 1 Cup
Turmeric Powder ¼ Teaspoon
Cumin seeds 1 Teaspoon
All Spices Powder 1 Teaspoon
Green Chili 8-10
Lemon Juice 2 Tablespoon
Ginger Paste 1 Tablespoon
Garlic Paste 1 Tablespoon

Ginger Julienne as required

Oil as required

Salt to taste

Method:

• In a pot, heat oil, add sliced onion and fry till it gets soft.

• Drain it from oil and keep aside.

• Now in the same oil add cumin seeds and ginger garlic paste, fry a little.

• Add mince and fry well.

• Now add turmeric powder, salt and grinded tomatoes, fry well.

• Add beaten yogurt and fry till oil appears.

• Cover and cook on very low flame for 15 to 20 minutes.

• When is done, add fried onion and chopped green chilli.

• Keep on dum.

• After 10-15 minutes sprinkle All spice powder.

• Add lemon juice and ginger garlic Julienne.

• Serve with chapaties or paratha and enjoy with your loved ones.

Gola Kabab

Ingredients for Marination:
Mince ½ Kg
Raw Papaya Paste or meat tenderizer 2 Tablespoon
Garlic Paste 1 Tablespoon
Ginger Paste 1 Tablespoon
Heeng ¼ Teaspoon
Salt to taste

Roasted Masala:
Sesame Seeds (til) 1 Tablespoon
Grated Coconut 1 Tablespoon
Poppy Seeds (khaskash) or Cashew nuts (Kaju) 1 Tablespoon
Cumin Seeds (Zeera) 1 Teaspoon
Cinnamon Stick (Daarchini) 1 small piece
Black Pepper 10-12
Green Cardamom 5 pieces
Black Cardamom (Seeds only) 1 piece
Roasted Chickpeas 4 Tablespoon
Fennel Seeds 1 Tablespoon

Other Ingredients:
Fried Onion ½ Cup
Yogurt (extract water) ½ Cup
Lemon Juice 2 Tablespoon
Fresh Coriander ½ Cup
Mint Leaves 2 Tablespoon
Green Chillies 3-4
Oil for fry

Method:

• Mix well all the ingredients mentioned above for marination and marinate mince overnight.

• Dry roast all the ingredients mentioned above for roasted masala and grind to powder form.

• Add yogurt, fried onion, lemon juice, fresh coriander, mint leaves, green chillies and the grinded masala in marinated mince.

• Blend mince to a fine paste.

• Give rest for about an hour so that the masala may infuse well.

• Make kababs of required size.

• In a pan, heat oil, place kababs when oil is medium hot.

• When done from one side, flip to the other side till golden.

• Garnish with fresh coriander and onion rings.

• Serve with chutney or ketchup and enjoy with your family.